Keto Creamy Chocolate Ice Cream
This BULLETPROOF® Keto ice cream is rich with cocoa and a hearty helping of fats. Quick to prepare, this ice cream does not require an ice cream maker or any churning throughout freezing. This makes a great dessert for sharing (if you want!), perfect for a post dinner treat.
How to Make It
Step 1
Add the erythritol, cocoa powder, cream cheese, coconut oil and vanilla to a food processor. Blend well to combine until smooth. You may need to periodically scrap down the sides of food processor throughout the blending process.
Step 2
Add the cream to a mixing bowl. Whisk until doubled in volume, light and fluffy. Alternatively, you may add this to the bowl of a stand mixer with a whisk attachment and whip until thickened.
Step 3
Carefully spoon the chocolate mixture into the bowl with the whipped cream. Gently fold the two together until well combined. The mixture should be almost mousse like in texture.
Step 4
Line a deep freezer proof tray, such as a loaf tin with plastic wrap. Carefully spoon the ice cream into the lined tray. Gently level the surface with a spatula so that it is smooth and even.
Step 5
Cover the tin and transfer to the freezer. Ensure that it is sat flat so that it sets evenly. Leave to set and firm for 2-3 hours. Remove from the freezer 10 minutes before serving.
Ingredients
- Cream Cheese Spread
7 ounce
- Cocoa Powder, Unsweetened
1-½ tablespoon
- Coconut Oil
1-½ tablespoon
- Heavy Cream
1-¼ cup
- Vanilla Extract
1 teaspoon
- 100% Pure Erythritol by Now
⅓ cup